14 May 2009

Ruth over at Once Upon a Feast has been faithfully spearheading Presto Pasta Nights for a few years now. This week PPN is being hosted by Kitchenetta of Got No Milk . I have been eating pasta a little more often lately so have taken a keen interest in what is submitted by all of you talented bloggers. This week I opted for something simple, quick and tasty. Naturally I had to take a walk down memory lane with Ruth and check out the years of history over at Presto Pasta Nights.

This dish was simple to prepare. I just added some fresh ricotta to the final product for that extra creaminess I love without using cream or butter sauces. Cooking the garlic over low heat draws out some of its pungency, leaving behind lots of garlicky taste without the bite.

**Spaghetti with Garlic and Spinach**based on a recipe from Fine Cooking Magazine

Combine the oil and garlic in a 12-inch skillet over medium-low heat. Cook, stirring often, until the garlic becomes fragrant and is just beginning to turn golden, 4 - 6 minutes. Add the spinach, 1/2 tsp salt, and 1/4 tsp pepper and cook, tossing gently with tongs, until the spinach begins to wilt, 2 - 3 minutes more. Remove from the heat.

Meanwhile, cook the spaghetti according to package directions until al dente. Reserve 1 cup of the cooking water and drain the pasta.

Return the skillet to medium heat. Add the drained pasta and 1/2 cup of the reserved cooking water. Cook for 1 - 2 minutes, tossing and stirring to combine and blend the flavours. If the pasta isn't tender or seems dry, add the remainder of the cooking water and continue to cook and stir until done. Toss with the ricotta and Parmigiano-Reggiano cheeses. Season to taste with salt and pepper and serve immediately.

"Eating pasta a little more often" can pack on the lbs., but I can't give it up. My resolution is to include vegetables and bulk the plate up with a ratio of more vegetable to pasta (spinach is a fave). I also use low-fat cheeses and chicken broth to stretch sauces.

Val, you have more discipline than me re packing on pounds. Also, pasta is my daughter's preferred sustenance. I love your dish and your pic. It looks so summery, and we are heading for one of the biggest cold fronts of the year here in CT. Vive la Cape of Storms.

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My blog More Than Burnt Toast has been my passion for almost 12 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.